Vegan Mofo 2018 Post 24: Grilled Enqulal Tibs & Cheese Sandwiches

Today’s destination of Ethiopia hails a few people I personally know including local artist Sedakial Gebremedhim. This highly populated (100 million people), very beautiful country is located in the Horn of Africa bordered by Eritrea, Djibouti, Somalia, Sudan, South Sudan, and Kenya. There are 856 bird species and 16 of them are endangered. Mammals are also vulnerable and on a rapid decline due to deforestation. Organizations are in place to aide in reducing the issues.
Ethiopian cuisine is starred by delicious injera– a sour teff flour dough usually topped with a variety of spiced vegetables and legumes. It is custom to eat it with hands and feed it to loved ones and strangers.
Originally, I had planned to make injera, but fate had other ideas in store. In comes enqulal tibs– a popular scrambled eggs dish prepared with nit’r kibbeh and berbere spice. I crumbled extra firm tofu and fried with leftover coconut nit’r kibbeh and homemade berbere. It doesn’t stop there. The bread is grilled on both sides, lightly coated in the kibbeh, making for one of the most unique grilled “cheese” experiences ever. The flavors are outstanding.
By the way, while in the kitchen photographing my sandwiches, my passing housemate exclaimed,” wow that looks and smells good. Everything you make always smells good!”
That was my happy, humbling moment of today.

Grilled Enqulal Tibs & Cheese Sandwiches Ingredients and Preparation

berbere spice from Imma

3 tablespoon smoked paprika
3 tablespoon paprika
1 tablespoon basil
1 tablespoon garlic powder
1 tablespoon ground ginger
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon black pepper (preferably white)
1 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon cardamom
1 tablespoon cayenne pepper

 

Tofu Scramble

1 1/2 tablespoon coconut nit’r kibbeh
1 1/2 cup crumbled extra firm tofu
1 1/2 teaspoon berbere spice
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
bread (used Dave’s Killer 21 Seeds Thin Sliced Bread)
Field Roast Tomato Cayenne Chao (or any dairy free alternative)

In a skillet, heat up coconut nit’r kibbeh.
Toss tofu scramble with berbere, turmeric, salt, and black pepper. Pour into hot skillet.
Stir tofu scramble around in the sizzling kibbeh, browning sides for five to seven minutes.
Scoop prepared tofu scramble into bread and top with vegan cheese.
Add more coconut nit’r kibbeh to the skillet and lay down the sandwiches, pressing on them with a spatula. Both sides should be toasty and brown.

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